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Sabu Dana Na Wada


By Indian Vegetarian Cooking (Visit website)





Sabu Dana Na Wada


Recently, I read an article in the New York Times about a famous place for Sabudana Na Wada near Mumbai, India. One small, local shopkeeper has perfected recipe to the point that, so far, no one can duplicate it.


This has been one of my favorite foods since my childhood. Usually, I avoid making this bhajia because the starch content is very high, but it is still very, very tasty. One such day I received some as a treat from my cousin's mother.   I loved so much that I thought I should share the recipe with my readers.



Traditionally this is a faral food. People fast on these days usually do not consume grains of any kind.


"Sabu" means "sago dana" which means pearls. In Africa and some of the parts of world sago is eaten day to day. In Brazil I have tasted sago pancakes for breakfast. It is used in Tapioca also.


Sabu Dana Na Wada




Cooking Difficulty Level: Medium

Cooking Time: One Hour



Ingredients:




1    Cup Sabudana or Sago Pearls
2    Medium Potatoes
1    Tsp Green Chili Paste
1    Tsp Grated Ginger
1    Tsp Sugar
1    Tsp Lemon Juice
1    Cup Ground Peanuts
1    Tsp Cumin Seeds
3    TBsp Rice Flour
Salt to taste
Frying Oil




Soaked Sabu Dana


Ready For Frying


How to Prepare:



Just cover Sabudana with water in a bowl and soak for one hour.
After an hour, spread it on a towel so any excess water will drain.
Boil the potatoes and then mash them.
Mix boiled potatoes, sabudana, ground peanuts, and spices.
If the consistency is right, it will form a dough.  It should make almost 10-12 balls.  If it does not form into balls, pieces of bread can be added (but then it is not gluten free). You can also add a little rice flour.
Roll the balls into rice flour and deep fry them in vegetable oil at medium heat.
Enjoy!!!






Delicious with Green and Red Chutney
Click here for cilantro chutney recipe





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